Delicious marshmallow biscuits covered in chocolate

You might remember the slogan “It’s more than a biscuit, it’s a mighty big snack. Eat the Wagon Wheel!” The popular biscuits were sold throughout Australia and consisted of two biscuits with a marshmallow sandwich filling all covered in chocolate.

It’s been more than 70 years since the first Wagon Wheel hit the shelves. However, the base of the biscuit has changed over time and they definitely don’t look to be the same size as the original. There have been a few ‘limited-edition’ releases too, but one could argue that the original Wagon Wheel was the best.

This recipe will take you back to the days when you’d head down to the corner store with whatever pocket money you had to spend on a Wagon Wheel.

Makes 8

Ingredients

• 60g butter
• 100g firmly packed brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 1/2 cup plain flour, sifted
• 1/2 cup caster sugar
• 1/2 cup water
• 3/4 tbsp gelatine powder
• 1 tsp vanilla extract
• 8 tsp raspberry jam
• 150g dark chocolate, chopped and melted

Method

1. Preheat oven to 180C (160C fan-forced)
2. For the biscuits, place butter and brown sugar in a large bowl and beat with an electric mixer until smooth. Add egg and vanilla and mix well. Fold in sifted flour.
3. Place mixture on a lightly floured surface and roll out to 5mm thickness. Cut out 16 circles with a 6cm round biscuit cutter and place on a lightly greased oven tray.
4. Bake for 10-12 minutes or until golden and cooked. Cool on trays.
5. For the marshmallow, combine caster sugar and water in a small saucepan, then sprinkle gelatine powder into the mix. Stir over low heat until sugar and gelatine dissolve.
6. Bring to the boil, then reduce heat and simmer for 4-5 minutes. Remove and cool.
7. When almost cold, pour mixture into a bowl, add vanilla and beat with an electric mixer for 3-4 minutes until mixture is very thick.
8. To assemble, spoon marshmallow mixture into a piping bag fitted with a 1cm plain tube and pipe marshmallow around the edge of half the biscuits.
9. Spoon a little jam into the centre of the marshmallow-edged biscuits and top with remaining biscuits, pressing gently.
10. Rest biscuits in fridge for about 15 minutes until marshmallow is firm, then place on a cake rack and spread over melted chocolate.

If you can manage not eating all these delicious treats in one sitting, store in an airtight container!